- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2006
- 1/4 cup all-purpose flour
- 1/2 teaspoon each salt and pepper
- 1 egg
- 1/4 cup milk
- 1 1/4 cup finely chopped pecan
- 4 boneless skinless chicken breasts (about 4 oz/125 g each)
- 2 tablespoons vegetable oil
- 1 1/4 cup sodium-reduced chicken stock
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh parsley
- 2 teaspoons butter
- 2 teaspoons liquid honey
In shallow bowl, whisk together flour and half each of the salt and pepper. In separate bowl, whisk egg with milk. Pour pecans into third bowl.
Slice chicken in half horizontally to make 8 cutlets; sprinkle with remaining salt and pepper. Dip cut side of chicken into flour mixture; dip into egg mixture then pecans. Set aside.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium- low heat; fry half of the chicken, pecan side down, until pecans begin to darken and crisp, about 2 minutes. Turn and fry until chicken is no longer pink inside, about 4 minutes. Transfer to platter. Cover and keep warm. Repeat with remaining oil and chicken.
Drain any fat from skillet. Add chicken stock and bring to boil, scraping up brown bits from bottom of pan. Boil until reduced to about 1/2 cup (125 mL), about 5 minutes. Whisk in mustard, parsley, butter and honey. Serve with chicken.
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Nutritional facts <b>Per serving:</b> about
- Sodium 715 mg
- Protein 32 g
- Calories 479.0
- Total fat 33 g
- Cholesterol 121 mg
- Saturated fat 5 g
- Total carbohydrate 15 g
- Iron 14.0
- Folate 12.0
- Calcium 6.0
- Vitamin A 6.0
- Vitamin C 2.0